– Thinly slice onions and shallots
– Put the butter, olive oil and thym or sage into a big pan (non-stick). Add the onions and shallots and stir everything round.
– When onions become soft and golden add the port and after a few minutes add the flour, stir to avoid burning.
– Add the beef stock, bring to the boil and let it simmer for 30 minutes. Season with salt and pepper.
– Preheat the oven to maximun.
– Coarsely grate your Gruyère or Comté cheese.
– Once the soup is ready, serve it into four oven resistant bowls.
– Add the crouttons on top and cover with plenty of cheese.
– Put into the oven until the cheese starts getting brown and crusty.